Pumpkin Cannoli

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Pumpkin Cannoli

  Makes about 16 Cannoli



  • 1-1/4 cups sliced almonds
  • 1/4 cup all purpose flour
  • 1/2 tsp kosher salt
  • zest of one orange
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 1/4 cup heavy cream
  • 4 tbsp unsalted butter




  • Preheat oven to 350°F and line baking sheets with parchment paper
  • Toast the almonds in a dry pan over medium heat stirring occasionally
  • Coarsely grind almonds in a food processor or mini chopper
  • Place almonds in a bowl and add flour, salt and orange zest; combine
  • Place the sugars, cream and butter in a small pot and cook over medium heat, stirring constantly, until the butter is melted and sugars are dissolved
  • Increase the heat and bring mixture to a boil
  • Remove from heat and add to almond mixture; stir to combine
  • Drop batter in 2 tbsp measures onto the baking sheets; allow a space of 3 inches between cookies as they will spead during baking
  • Bake for 10-12 minutes or until golden brown
  • Remove from oven and allow to cool for 3 minutes then lift with a spatula and carefully form around a cannoli form or tube of a turkey baster while still warm and pliable
  • Slide ‘cannoli’ off forms and cool completely


  • Place the mascarpone and powdered sugar in a mixing bowl and beat until smooth
  • Add the pumpkin, ricotta, and spices and mix well
  • In a separate bowl whip the cream until it holds stiff peaks; fold the cream into the pumpkin mixture
  • Pipe the pumpkin cream into the cannoli shells and serve